【50代主婦】鮭と長芋と舞茸のガーリックバター炒め/和食/料理/晩ごはん
The first dish is “Yukkari-zuke Daikon Radish.” The daikon radish I used this time is thin, so Peel it and cut it into 5mm-thick half-moon slices. If the daikon radish is thick, I recommend cutting it into a chrysanthemum shape. 😊 Place the sliced daikon radish in a bowl. 1/4 teaspoon salt Lightly knead and let sit for about 5 minutes. After 5 minutes, squeeze out all the water. 1 teaspoon yukari (sweet red bean paste)
1 tablespoon kantan vinegar (easy vinegar) Let sit for half a day or overnight and it’s ready. After about half a day of marinating, it turned this color! 😊 So cute! 😍 The second dish is “Sweet and Spicy Pumpkin Teriyaki.” Slice the pumpkin along the grain into 5-7mm thick slices. Place in a heat-resistant container, cover with plastic wrap, and heat at 600W for 4 minutes. After wiping off the water, Coat both sides with potato starch. Place in a frying pan with salad oil. Sear over medium heat until golden brown on both sides. My husband and I love pumpkin and sweet and savory dishes. 🤭 I wish we could have it on the table every day. 🤭 ・2 teaspoons sugar
・2 teaspoons soy sauce
・1/2 tablespoon mirin Add roasted sesame seeds and mix. 😊 You can eat as many as you like. 😆 The third dish is [Crispy Burdock Root Sticks] Scrape the skin off the burdock root with the back of a knife. Cut into 8-10cm lengths and cut into quarters lengthwise. In a previous video, I made stir-fried carrots. Fried food is so delicious! 😍 It’s hard to choose between carrots and burdock. 😆 Once cut, soak in water to remove any bitterness. Wipe off excess water. Place in a Ziploc bag. 1 teaspoon garlic clove
3 tablespoons ponzu sauce Gently mix. Let sit for about 10 minutes. Drain the water and coat thoroughly with potato starch. Add salad oil to a frying pan and heat over medium heat. Arrange the fish so that they do not overlap. If they overlap, they will stick together, so Fry in two batches. 😊 Once golden brown, drain the oil and serve. 😊 The fourth dish is “Japanese-style Tofu Salad.” Tear the lettuce, wash it in 50°C water, and drain the oil. 😊 Place on a plate. Wrap the firm tofu in kitchen paper. Heat at 600W for 1 minute 30 seconds, then drain. Slice the shiso leaves into thin strips. Tear the roasted seaweed by hand. 1 packet of bonito flakes. Drain the firm tofu. Tear into bite-sized pieces with your hands. 1 tablespoon mentsuyu (3x concentrated)
1 tablespoon soy sauce
Toasted sesame seeds, to taste Mix and enjoy 😊 This is recommended because it’s more filling than hiyayakko (cold tofu) 🤭 The fifth dish is “Salmon, Nagaimo, and Maitake Mushrooms Stir-fried with Garlic and Butter.” Peel the Nagaimo and cut it into quarters. The Nagaimo had a thin skin, so I couldn’t cut it into quarters. 😅 Tear the Maitake mushrooms by hand. – 1 teaspoon garlic clove
– 1 tablespoon sake
– 2 teaspoons mirin
– 1.5 tablespoons soy sauce
– 10g butter Cut the raw salmon into bite-sized pieces. Even after sharpening, the knife still won’t cut it…😭 Pinch of salt Coat the salmon evenly with potato starch. Add salad oil to a frying pan and heat over medium heat. Add the salmon and cook for about 5 minutes until cooked through. Once the salmon is cooked, remove it from the heat. Add the yam and maitake mushrooms over medium heat and cook the maitake mushrooms through. Once the maitake mushrooms have cooled, return the salmon to the pot. Pour the sauce over the salmon and mix well. Serve on a plate. Top with green onions and serve. 😊 That’s it 😊Thank you for watching
#50代主婦#二人暮らし#晩ごはん#和食
毎週月曜日の11:30に投稿しています😊
献立と材料は↓になります😊
目次✍️
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00:00 オープニング
00:05 大根のゆかり漬け
01:38 かぼちゃの甘辛照り焼き
03:43 サクサクごぼうスティック
06:39 和風豆腐サラダ
08:52 鮭と長芋と舞茸のガーリックバター炒め
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献立📝————————————–
鮭と長芋と舞茸のガーリックバター炒め
和風豆腐サラダ
サクサクごぼうスティック
かぼちゃの甘辛照り焼き
大根のゆかり漬け
味噌汁
ご飯
材料🥦
大根のゆかり漬け
・大根 250g
・塩 小さじ1/4
・かんたん酢 大さじ1
・ゆかり 小さじ1
かぼちゃの甘辛照り焼き
・かぼちゃ 200g
・片栗粉 適量
・いりごま 適量
・砂糖 小さじ2
・醤油 小さじ2
・みりん 大さじ1/2
サクサクごぼうスティック
・ごぼう 1本
・にんにくﾁｭｰﾌﾞ 小さじ1
・ポン酢 大さじ3
・片栗粉 適量
・サラダ油 大さじ6
和風豆腐サラダ
・サニーレタス 3枚
・木綿豆腐 1丁(300g)
・大葉 4枚
・焼き海苔 適量
・かつお節 1袋
・めんつゆ(3倍濃縮) 大さじ1
・醤油 大さじ1
・いりごま 適量
鮭と長芋と舞茸の
ガーリックバター炒め
・生鮭 2切れ
・塩. ふたつまみ
・片栗粉 大さじ1
・長芋 150g
・舞茸 100g
・醤油 大さじ1.5
・酒 大さじ1
・みりん 小さじ2
・にんにくﾁｭｰﾌﾞ 小さじ1
・バター 10g
・サラダ油 大さじ1
・青ネギ 適量